Oven Canning

This is a question I received in my inbox: Others have asked the same general question regarding different foods. The answer is the same no matter what you are canning. Oven canning is not safe or recommended.

I do not have a pressure canner but have the jars in the over, hot sauce to put in and have boiled the covers, I was going to put the jars back in the oven for about 20 mins on 200 then remove and hope that they seal.

Is this okay for spaghetti sauce with meat?

Diane

Hi Diane,

The method you are describing is oven canning. It is not a safe practice. I don't recommend it.

First let me mention that all canning jar manufacturers (as far as I know) don't recommend using thier jars in the oven. Not to can in, not to bake, in not even just to heat them up.

But here is an even more important reason this is unsafe.

Heating your jars in this way, there is a chance you will get a seal on your jars of spaghetti sauce. But just because the jars seal that doesn't mean the food inside is sterilized. That is where correct processing comes in. And especially with spaghetti sauce, where I'm assuming you've added onions, peppers and maybe other vegetables, a pressure canner is called for.

With any low acid food (like spaghetti sauce with veggies or meat) even if you get a seal on your jars, you are at risk of botulism. You must use a pressure canner if you want to be sure of safety.

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